Posted on 03 June 2015.
Posted on 28 May 2015.
Posted on 02 April 2015.
Chef Jeff Balfour is dishing up his brand of Texas cross-cultural cuisine to Southerleigh Fine Food and Brewery, which is now open at 136 E. Grayson in the Pearl Brewery.
As of Thursday's opening, Southerleigh is already considered to be the 10th largest brewpub in the country.
So you can sip on a Seawall Belgian Wheat or a Darwinian IPA while dining on Pecan-Crusted Flounder, Old School Stuffed Crab, Braised Oxtail Pie or Brick-Griddled Diamond H Quail with oyster stuffing.
Starters range from freshly made pretzels to shrimp bisque to a roasted beet salad, while desserts include a wood-oven baked apple pie and, because it's the season, strawberry shortcake with buttermilk sorbet.
Southerleigh houses a custom-manufactured brewery designed by Portland Kettle Works. Brewer William Les Locke Jr. has ensured that the new brewery sets new standards in San Antonio’s evolving brewing scene. It has a 15-barrel brew house, six serving tanks, and an extensive firkin/wood barrel-aging program. Southerleigh plans to offer up to twenty different beers on tap, including three hand engine, which will be available in flights or by the glass, bottle or growler. Current offerings also include the light Parsel Smash; Conjunction Curry Porter, an English porter with flavors of mustard seed, turmeric, fenugreek, cumin, curry powders, and black pepper; and a coconut porter.
Austin-based architects Clayton & Little and interior designer Joel Mozersky of Austin’s Joel Mozersky Design have worked together to design the space, which honors Pearl’s historic brew house with refurbished designs while also reflecting Balfour’s coastal southern cuisine.
The 7,900-square-foot space boasts multiple dining options, including bar seating, patio seating, and a private dining room housed in one of the original grain silos that can seat up to twenty people. Additional private dining in the north dining room will hold seating up to seventy-five people, and Southerleigh will have the capacity to host parties up to two hundred people.
Southerleigh is now open daily from 6 to 11 p.m. for dinner with the bar opening at 5 p.m. and staying open until midnight. Lunch will be added in a few weeks. For more information, visit www.southerleigh.com.
Posted in RestaurantsComments Off on Brewing Up Fun at Southerleigh
Posted on 29 March 2015.
Posted on 28 February 2015.
Planning began months ago, but the real push on site started a day ahead of the event as Dames and helpers set the stage, from auction room to banquet hall.Some 186 guests attended. The theme, Meals on Reels, was a posh take on a night at the Oscars. Tables gleamed with gray and aubergine linens, flowers, crystal candlesticks and swag bags. The entertainment was clips of foodie scenes from famous movies, shown on screens around the room and narrated by Dame Cynthia Guido and Ron Bechtol. The evening’s MCs were dames Tanji Patton and Leslie Komet Ausburn. And of course, there was popcorn. In the kitchen, St. Anthony Executive Chef Michael Mata and his staff cleared the way for Dames whose restaurant and cooking backgrounds prepared them to create and execute the ambitious menu Thursday night. The menu items matched those mentioned in the featured movies -- ranging from Lobster Bisque and Grilled Quail to Julia Child's Boeuf Bourguignon. Much of the prep work was done on Wednesday, under the guidance of Dame Naylene Dillingham, chef and owner of the renowned Mac and Ernie’s Roadside Eatery in Tarpley. Dillingham was assisted by restaurateurs and chefs, including dames Nancy Fitch, Cathy Tarasovic, Lisa Wong, Jenny Mattingsly and Denise Mazel, as well as Central Market Cooking School Manager Mary Martini. Dessert was prepared by Dame Anne Ng, of Bakery Lorraine. A group of five female culinary students from the Culinary Institute of America, enrolled in Dame Julia Rosenfeld's writing class, also made an appearance. They, along with Rosenfeld, Cathy Tarasovic and I pitched in to help with the cheese course for the event.
Posted on 18 February 2015.
Posted on 10 February 2015.
Posted on 06 February 2015.
Posted in EventsComments Off on Tasty Events: Wine, Chocolate, KLRN’s TV Celebrity Chef
Posted on 26 January 2015.
Posted in NewsComments Off on Aldaco’s Sunset to Close, Rise Again at Fairmount
Posted on 18 December 2014.
The Locavore Dinner Series, beginning Jan. 16, will be dedicated to the farmers in this area who will showcase their products and tell their stories. The series of six dinners will be held outdoors in good weather or in a spacious and well-appointed indoor dining area in inclement weather.“In addition to our producing of a food product – olives from our olive orchard -- which is very important, we also have a chef’s garden that uses the same organic principles and practices with growing herbs and vegetables,” says Winokur. “Olives are our major crop, of course, but we are also trying other fruits as well, such as figs and pomegranates. We test what works best in our sandy soil out here, as well as in our microclimate. “We constantly try to expand on our food presence here and that will eventually include grass-fed beef from animals we are raising now,” Winokur says. “In addition to what we practice as farmers, we’ve also created an on-site restaurant that supports local growers. We have a strong belief in farmers markets and support them – we take our products to the Pearl Farmers Market in San Antonio each week. “We pay tribute in many ways to farmers – and artisans – how hard they do the difficult work of farming here in South Texas. And, this is what the new Locavore Dinner Series 2015 is all about,” says Winokur. The founder’s philosophy is shared by executive chef Chris Cook and the other enthusiastic staffers at Sandy Oaks. Cook’s vision of the Sandy Oaks Locavore Dinner Series is to focus as much on education as on the food he and his staff prepare for the meals. Also, noting Winokur’s emphasis on promoting individual farmers, Cook says their goal is to have most, if not all, food served during the series be locally sourced (within a 100-mile radius). Those who sit down to the table will be able to talk to some of the farmers or vintners who produced the food and wine that is on each menu after listening to them describe their work. The fact that the meal will be served at a long, communal table to a limited number of guests is fitting for a farm-to-table style dinner – and also, says Cook, “I’m hoping at the end of the meal everyone who’s attending knows everyone else’s name.” “It’s important to me that people not only have a good meal, but have also come away knowing more about where their food comes from, how it is produced and why they should eat locally. “At Sandy Oaks, we hold this philosophy near and dear to our hearts – and we try not to make compromises,” says Cook. Sandy Oaks Olive Orchard Locavore Dinner Series 2015 This is the first in a series of six dinners. SavorSA will post the dinners before they are scheduled. January 16, 2015. 6 p.m. reception; 7 p.m. dinner. $80 plus gratuity. Sandy Oaks Olive Orchard, 25195 Elmendorf, Texas. Please purchase tickets online or by calling 210-621-0044. See Sandy Oaks’ website at www.sandyoaks.com for more information and directions to the ranch, which is about 25 minutes’ drive from downtown San Antonio. Presenters Pontotoc Vineyards, www.pontotocvineyard.com My Father’s Farm, www.myfathersfarm.com Sandy Oaks Olive Orchard, www.sandyoaks.com Reception Tour of Sandy Oaks Olive Orchard with olive oil tasting Selection of Texas cheeses, pickled seasonal vegetables Pontotoc Estate Tempranillo Second Peeler Farms Chicken Cassoulet, My Father’s Farm beet and spinach Pontotoc Smoothing Iron Third Sandy Oaks Olive Oil-poached Gulf Shrimp, pomegranate and sweet potato Pontotoc Valley Spring Fourth My Father’s Farm Smoked Turnip and Cilantro Bisque, crispy kale and pickled radish Pontotoc Spy Rock Fifth Sandy Oaks Olive Oil Cake, pear and vanilla brulée, dried grapefruit Pontotoc San Fernando Academy